Equipment Category
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processhead that was a good price. Was it the 12 pound unit?
That one does have a threaded shaft, but it is still a two speed gearing. They really are an heirloom. I have had to change the rubber 0-ring and the air valve vent. Rubber just hardened over time.Yes, 12 lb unit. Looked to be in good condition.
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For a long time I used an 8 Qt. Enterprise stuffer that was my Dad’s. It was a one-piece unit, no removable cylinder and was just a beast to move around and clean. The units with the removable cylinder are a lot more user friendly but probably not quite as durable.
Like any cast iron equipment, they don’t tolerate being dropped and need to be coated with white oil as soon as they are washed or will rust quickly.
Paul
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For a long time I used an 8 Qt. Enterprise stuffer that was my Dad’s. It was a one-piece unit, no removable cylinder and was just a beast to move around and clean. The units with the removable cylinder are a lot more user friendly but probably not quite as durable.
Like any cast iron equipment, they don’t tolerate being dropped and need to be coated with white oil as soon as they are washed or will rust quickly.processhead Beautiful setup. is the silver Dutch oven cast iron?
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processhead Beautiful setup. is the silver Dutch oven cast iron?
Chef said in Equipment Category:
processhead Beautiful setup. is the silver Dutch oven cast iron?
It is not cast iron. It is a Wagnerware cast aluminum/alloy oven.
Paul
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Chef said in Equipment Category:
processhead Beautiful setup. is the silver Dutch oven cast iron?
It is not cast iron. It is a Wagnerware cast aluminum/alloy oven.
processhead Great setup. I would love to find one of the Wagnerware aluminum ovens. I have several CI pieces, but not that. I live about 50 miles from where Wagnerware was made. I am hoping to run across one someday.
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I’ve only used one brand of stuffer a F. D i c k from Germany. I have the 30 pound unit and have used it for many years. When looking at other stuffers, this brand seems to have a much narrower cylinder and piston. It is a VERY tall unit and very heavy. I have only used the fast gearing to raise the cylinder, and always used the slower gearing to stuff casing, including 16 to 18 mm sheep. Never had a problem. Threaded systems allow for only one speed and those old units were made for multiple functions, fruit press, meat stuffing, juicer. Never have I compared handle length, which is like a lever - “give me a lever and I can move the world” stated Archimedes so long ago that it even pre-dates me!
Steven Winscot What brand is the stuffer it kind of looks like the Old Optima I rebuilt, had machine shop modify stuffer plate from leather gasket to O ring what a difference in making snack sticks. I would love to find a matching smaller diamater stuffer plate and cylinder for making snack sticks as it still takes a lot of mussel to turn the crank and I have went to using a ratchet instead of the crank for snack sticks.!
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Steven Winscot What brand is the stuffer it kind of looks like the Old Optima I rebuilt, had machine shop modify stuffer plate from leather gasket to O ring what a difference in making snack sticks. I would love to find a matching smaller diamater stuffer plate and cylinder for making snack sticks as it still takes a lot of mussel to turn the crank and I have went to using a ratchet instead of the crank for snack sticks.!
akdave I purchased that back in the mid 80’s from the Sausage Maker (Rytek Kutas) They came out of Poland and sold for $749. The plate was solid cast aluminum and had no gasket, canister was galvanized, so was the base. They have new models very similar with improvements, O ring and pressure relief valve on the plate, the plate is heavy poly and the gears seem to be the same along with the cast housing. they are very similar to the early F. Dick models before they went to the all stainless housing. It takes 2 people to stuff and the smaller the tube the harder it is to crank. When stuffing snack sticks it is beneficial to add water for easier cranking.
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mdseaside said in Equipment Category:
processhead I tried that very same theory on my stuffer. Didn’t work out quite as planned. I had to replace all the gears the longer handle striped out. Lesson learned, I your mix is to stiff to stuff add a little bit more water.
Sorry to hear that. What brand of stuffer was it?
The two stuffer’s that I have extended the handles on were both antique cast iron stuffers and build like tanks.
processhead My stuffer is a Weston 11lb. model with two speed gear box. Good quality and well built machine. Was definitely user error. A good craftsman never blames his tools.
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Not sure if this is the right place to post this question by here goes. All mixing instructions says to mix one way half the time then half the time the reverse way. I have a 3/4 horse LEM mixer and a 25 lb mixer attachment for it. For the life of me I can not figure out how to reverse the rotation for mixing. Is there a trick to it?? Thanks for any help!!
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If your power source does not have a reverse control you either mix one direction until you get the extraction you want or you could unhook the grinder every few minutes and use the hand crank. But I would just go longer.
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Odd that my first $80 Walmart grinder has a reverse setting but the $450 #12 LEM grinder doesn’t. I guess they want to sell that to you as an “attachment” later.
I have been just mixing longer to get the extraction. I thought I was missing something. Thanks samspade! -
Not sure if this is the right place to post this question by here goes. All mixing instructions says to mix one way half the time then half the time the reverse way. I have a 3/4 horse LEM mixer and a 25 lb mixer attachment for it. For the life of me I can not figure out how to reverse the rotation for mixing. Is there a trick to it?? Thanks for any help!!
samnora1 There’s no reverse switch, meat will only mix in one direction.
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Not sure if this is the right place to post this question by here goes. All mixing instructions says to mix one way half the time then half the time the reverse way. I have a 3/4 horse LEM mixer and a 25 lb mixer attachment for it. For the life of me I can not figure out how to reverse the rotation for mixing. Is there a trick to it?? Thanks for any help!!
samnora1 I would like to have a motor to run my mixer. I could live with mixing in one direction if something else was doing the turning.
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The mixer I have attaches to my electric grinder so mixing is easy for me now. Just in one direction.
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On larger mixers with a tilting tub, being able to reverse the paddle direction can help with unloading the mixed meat into a lug or tub so you don’t have to scoop and scrape it all out.
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I have the same set up and it works just fine in one direction. As I start mixing I use a long handled wooden spoon to help the meat away from the sides and corners. As the protein starts to extract more you go longer between helping it. Kind of like mixing anything in a stand mixer you need to scrape the sides of the bowl now and then.
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processhead And anyone else that home brews. Was thinking of getting into homebrewing and was considering one of the conical fermentation systems like the catalyst. Was curious if you’ve had any experience with these. My brother-in-law has one and he loves it. But, I do not want to limit myself in the future if I go this route. However it does seem much less clean-up and easier than siphoning off to another bucket as well as being easier to store. I don’t anticipate making any batches bigger than 5 gallons in the immediate future. Curious your thoughts.
“A smooth sea never made a skilled sailor.”
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processhead And anyone else that home brews. Was thinking of getting into homebrewing and was considering one of the conical fermentation systems like the catalyst. Was curious if you’ve had any experience with these. My brother-in-law has one and he loves it. But, I do not want to limit myself in the future if I go this route. However it does seem much less clean-up and easier than siphoning off to another bucket as well as being easier to store. I don’t anticipate making any batches bigger than 5 gallons in the immediate future. Curious your thoughts.
Surg
IMO another of the advantages of a conical is being able to harvest yeast and rack off the trub from the finished beer. Cleaning is definitely another advantage.I do not own nor have I used a conical. I am still fermenting in 6.5 gallon glass carboys here.
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I have a FastFerment that I confess I have not used yet (waiting for fall). The main complaint I read is you must be thorough and use Teflon tape on every screw-on joint
The main advantage is the price point
If you haven’t, search “best conical fermenters” list and try to filter out the Pros/Cons and what you envision vs price points. Be sure to check the dates as some can be pretty old and don’t include upgrades and newer units. -
processhead glen Thanks guys. Will continue to research some more. Maybe I’ll brew a batch at my brother in laws to feel out the process first.
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